Real cooking

For non-MRE, non-ration topics
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housil
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Real cooking

Post by housil » Sun Jun 12, 2016 4:39 pm

Guy´s, we are all "foodies" over here and love rations so I guess, we have a passion for/about food.
But I guess some of you also cook real dishes from real, fresh ingredients. I´m interested what you guys from other nations cook at home so I want to start that thread about reviews from your own kitchen Image

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housil
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Re: Real cooking

Post by housil » Sun Jun 12, 2016 4:54 pm

It´s the end asparagus season over here and we love to eat it. So here is it how we cook it:
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housil
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Re: Real cooking

Post by housil » Sun Jun 12, 2016 4:55 pm

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gundog4314
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Re: Real cooking

Post by gundog4314 » Sun Jun 12, 2016 5:38 pm

Challenge accepted. Will post some pics soon. Great thread and looks like a nice meal indeed. Cheers Housil

sourwes
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Re: Real cooking

Post by sourwes » Sun Jun 12, 2016 5:42 pm

Delicious looking meal! Nice finish with the Ben & Jerrys, I bet you'll sleep good tonight lol
it is what it is....

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Norton
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Re: Real cooking

Post by Norton » Sun Jun 12, 2016 6:09 pm

Housil
That looks very delicious and free of artificial items. You have a fine kitchen and it looks well organized.
I see you know how to use left over portions for a grand meal the next day. We enjoy asparagus also, is most often steamed for a very short period in a stainless steel colander. We enjoy it with fresh butter or the Hollander sauce you have prepared (yours looks better than ours)

Here is a traditional summertime outdoor feast I cooked in Virginia for my family

Fresh Clams and shrimp covered in Old Bay seasoning
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Clams
Soaked for hours then Boiled up in Beer
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National Bohemian Beer Only the best
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Boiling up on the Coleman
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The rest of the meal is Garden corn steamed and Hush Puppies.
They are a seasoned Cornmeal dough ball dropped into a tub or skillet of hot oil. Then boiled in oil until brown on outside and like bread on the inside.. Typically we like this sort of Summer Meal from Southern New Jersey (Shore only), most of Maryland, Virginia and all costal states south to Texas Gulf.
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corn from Garden

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Re: Real cooking

Post by elandil » Mon Jun 13, 2016 12:46 pm

you asked for it.... :twisted:

Here's the last time I made homemade Mac N Cheese...

You start with a good Bechamel....
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Once you get it nice and cheesy, you add in your noodles.
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Get it all in the Pan...
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Top with cheese...
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and bake at 325 for 1Hr..
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thats good ole southern Homemade Mac n Cheese.... ;)
Tried- Brit 24hr, FSR, MCW, IMP, EPA II, RCIR, Spanish IMP/lunch, Norwegian Arctic Ration, Brown Bag Corned Beef Hash MRE

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housil
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Re: Real cooking

Post by housil » Mon Jun 13, 2016 12:53 pm

elandil wrote:
You start with a good Bechamel....
How do you make it?
Melt Butter in a skillet, add flour and at least add milk?

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Re: Real cooking

Post by elandil » Mon Jun 13, 2016 1:07 pm

Breakfast Latkes.....

16oz shredded potatoes, OR 1.5 cup dried hash brown shreds
1/2 onion, diced, OR 2T dried onion dices
4slices bacon, crumbled OR .5 cup bacon bits
2 eggs, beaten, OR 3T Ova easy crystals and 2T water
1 cup shredded cheese

In a bowl, combine potatoes and onions (reconstitute first if using dry) add bacon, 2 eggs or reconstituted Ova Easy crystals and cheese and mix until combined.

In a non-stick skillet or well seasoned CI pan on medium heat, or griddle, drop in 1T of your favorite fat. Divide mix into 4 equal portions, and put the first portion in the hot pan, pressing flat with a spatula. allow to fry for 2-3 min, just enough to start seeing browning on the bottom. Flip, and allow to cook for another 2-3 min. Place on a plate, do the same with the rest of the portions. Serve with Sour cream for an extra savory treat. ;)

simple, easy, adaptable, great cooked over the campfire or for a quick breakfast at home.

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elandil
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Re: Real cooking

Post by elandil » Mon Jun 13, 2016 1:26 pm

housil wrote:
elandil wrote:
You start with a good Bechamel....
How do you make it?
Melt Butter in a skillet, add flour and at least add milk?

Bechamel ratio is 1 Tablespoon fat and 1 Tablespoon flour per 1 Cup of milk.

so a 2 cup bechamel like above would use 2 Tablespoons flour with 2 Tablespoons butter, cooked to a golden blonde color, then 2 cups of milk are added with seasonings. In this one I did salt, pepper, garlic, and used paprika instead of the traditional nutmeg. then I added 4 cups of shredded cheese and stirred til it had melted and blended.
Tried- Brit 24hr, FSR, MCW, IMP, EPA II, RCIR, Spanish IMP/lunch, Norwegian Arctic Ration, Brown Bag Corned Beef Hash MRE

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